im having a vegetarian 4tea please help me

[DALLASMUM]

i have no idea what to cook.... i need help PLEASE

[missie_mack]

Hmm what type of vegetarian? Vegan or just one who eats no meat?

I asked because vegans are far tougher to feed as they eat no animal byproducts where just a vego means avoiding meat

[Ana Gram]

Oh we vegans are not that hard to feed :p:p

Go simple Dallasmum, pasta with a tomato based sauce. Or a stirfry, just replace any meat you would have used with tofu.

[DALLASMUM]

no she is just a vego.....

off topic though what would a vegan eat in an average day Cellegoth?

[Ana Gram]

Well today I had pasta, rice cakes with home made hommus, an apple, a banana, was very naughty and had a vegan chocolate chip cookie, almonds and some cashews, I also had some vege chips so I actually had a bit of junk today :o

I am pretty stuffed now but if I do get hungry later, I could probably cram in some cereal with soy milk and golden syrup.

[PKKXP]

Vegetarians are pretty easy to feed. I often make a roasted vegetable lasagne when we have friends over because it seems to satisfy the meat eaters and vegetarians alike and it's super easy!! Just serve it with some garlic bread and salad and presto. If you're interested I could send you a recipe.

[missie_mack]

We-ll :cool: Vegans have lots of things the uninitiated mightn't think of like not eating honey, eggs, milk, animal fats, cheeses etc etc...
we use a lot of vegan recipes and products for DS because we always know they are going to be egg free (as DS is anaphylactic) So what chelle forgot to mention is that you have to watch the pasta to make sure it has no eggs in it, don't use a dab of marg with your cooking etc...

But yeah a normal vego I would go a great thai dish or my DH loves my TVP (textured vegetable protein which is the consistancy of mince when hydrated) non meat, meat balls... vege nachos which you can do meat free or use TVP Does she eat seafood? If you could go seafood theres HEAPS of choices :yes:

[bAaM]

Sorry to come in for a laugh but i couldnt help myself.

I real your thread as " I am eating a vegetarian 4tea":laughing:

[Ana Gram]

Sorry to come in for a laugh but i couldnt help myself.

I real your thread as " I am eating a vegetarian 4tea":laughing:

They taste like chicken.

[DALLASMUM]

Vegetarians are pretty easy to feed. I often make a roasted vegetable lasagne when we have friends over because it seems to satisfy the meat eaters and vegetarians alike and it's super easy!! Just serve it with some garlic bread and salad and presto. If you're interested I could send you a recipe.


yes please.... id love a recipe

[MsMummy]

Risotto seems to be the default vegetarian meal at restaurants. Which is hard as a risotto-hating vegetarian.

Pastas, curries, cous cous, risottos, pizzas, mexican, burgers, stir fries are all really easy to make vegetarian.

Eg. simple veggie currie: pre-cooked tofu, pumpkin, mushroom, green beans, some lite coconut milk and a couple of teaspoons of curry paste.

Or simple veggie pasta sauce: pan fry some onion, garlic, eggplant, mushroom, zuchini, sweet potato, tomatoes (whatever veggies you like), add a can of red kidney beans and some kalamata olives and a bottle of pasta sauce, or just some tomato puree and pesto.

Vegan meals are easy as well (same list as above). For some reason, vegetarian meals always seem to be loaded with cheese. I'm not a vegan but everything I cook at home is.

[PKKXP]

Roasted Vegetable Lasagna

Ingredients

3 cups sliced portobella mushrooms
2 small-medium zucchini, unpeeled and sliced
1 large red capsicum, seeded and chopped
1 large yellow capsicum, seeded and chopped
1 large red onion, thinly sliced
1 tbsp olive oil
1 tsp balsamic or red wine vinegar
2 cloves garlic, minced
1 tsp each dried rosemary and oregano
1 cup ricotta cheese (skim is great)
1 cup low fat cottage cheese
1/3 cup chopped fresh parsley
1/4 cup grated parmesan
1 egg white
12 lasagne noodles (use the instant, no need to pre-cook kind otherwise you'll have to cook them prior to assembling lasagna)
3-4 cups of your favorite tomato or spaghetti sauce
1-1/2 cups grated mozzarella (again, you can use low fat if wanted)
(I tend to add whatever vegetables are in season or that look good as I make my way through the shop. Frequently I throw in some green capsicum or broccoli for a bit more color. I also usually end up cooking way more veggies than listed but I just add a touch more oil and balsamic when roasting and it just makes for a bit bigger lasagna that I assure you will get eaten!!)


Method

Spray a large roasting pan with non-stick spray. Add mushrooms, zucchini, capsicum, onion, olive oil, vinegar, garlic, rosemary and oregano. Mix well, until all veggies are coated with seasonings. Roast, uncovered at about 200 degrees for 25 minutes, stirring once halfway through cooking time.
While vegetables are roasting, prepare cheese filling. In a medium bowl, combine ricotta and cottage cheeses, 1/4 parsley, Parmesan and egg white. Mix well. Refrigerate until ready to use. If necessary, prepare lasagna noodles according to package directions, ensuring that you drain them and rinse well in cold water. If using instant lasagna, they should be ready to as is.
To assemble lasagna, spray a 9 x 13 inch baking dish with non-stick spray. Spread 1/4 spagehetti sauce over bottom of pan. Arrange 4 lasagne sheets, 3 lengthwise and 1 crosswise, over sauce (make sure you have used enough noodles to cover the entire area - it's okay if they get overlapped a bit). Spread 1/2 cheese filling over noodles, followed by 1/3 roasted vegetables. Sprinkle vegetables with 1/3 mozzarella. Repeat layering: noodles, 1/2 cheese filling, 1/3 roasted vegetables, and 1/3 mozzarella. Layer final 4 noodles over mozzarealla, followed by remaining spaghetti sauce (make sure there's enough to cover your noodles if you are using instant otherwise the top ones may not cook all the way). Top sauce with remaining roasted vegetables.
Cover with foil and bake at 180 degrees for 35 minutes. Remove lasagna from oven, sprinkle with remaining mozzarella and parsley, and return to oven, uncovered, for 5 more minutes or until cheese has melted and slightly browned. Let cool for 10 minutes before serving.
Yields 6-8 servings

Nutritional Information
(Approx. per serving if serving 8 and preparing with low fat cheese)
353 calories
9.1g fat
22.9g protein
47.1g carbohydrates
2.2g fibre
19mg cholesterol
618.6 mg sodium
% calories from fat: 23